"Scandi" Friday with Hot Pickled Herrings and a Dill Pickle Potato Salad Recipe (2024)

“Scandi” Friday with Hot Pickled Herrings and a Dill Pickle Potato Salad Recipe

“Scandi” Friday with Hot Pickled Herrings

and a Dill Pickle Potato Salad Recipe

“Scandi” Friday with Hot Pickled Herrings and a Dill Pickle Potato Salad Recipe

It’s a bit of an IKEA post today…..blonde and bleached wood, candles, white plates, sleek cutlery, dill pickles, coriander, lemons, SAAB convertibles, red and white enamel pans, herrings, dill pickles and potato salad, yes, it’s my regular Fish on Friday post but with a veryScandinavianflavour.As part of Fish is the Dish’s Healthy Happy Hearts challenge, where we have to eat fish twice a week, as well as John of Delish Fish’s Omega 3 Rich drive, to encourage us all to eat more Omega 3 rich fish, I have come up with a stunner; a clean tasting dish of hot pickled herrings and potato salad with dill pickles and eggs, a bit of a classic in Northern European parts, and one of my favourite ways of eating fish as a salad. The recipe is TWO recipes, one for Scandinavian Potato Salad with Dill Pickles and Eggs, as well as a recipe for Hot Pickled Herrings – just chuck them together and you are rewarded with the beautiful dish you can see in my photos. The herring recipe is based on my mum’s soused herrings, but, I have tweaked her pickling liquor and added a few “wild card” ingredients, such as coriander seeds and dry white wine.

“Scandi” Friday with Hot Pickled Herrings and a Dill Pickle Potato Salad Recipe

I have called this recipe Scandinavian, but in fact you will see this classic herring salad on Poland, Germany, Holland, Russia, Austria, Latvia and France, plus other Baltic and Eastern Block countries.The inspiration for this salad came from two sources, my mum’s soused herring and South African pickled fish recipes, as well as a lunch I had recently in the Leclerc cafeteria in France, where they serve a similar salad. The combination of potatoes doused in a creamy herb and Dijon mayonnaise with sliced red onions, sweet dill pickles and soft oily herrings is just too tempting for me to refuse, and it’ such a “clean”flavouredsalad too, as well as being packed FULL of omega 3 oils, in the fish. The frozen herrings that John sent me were to quote my (hard to please) husband “outstanding”. The herrings were already pin-boned and filleted, which saves SO much time.

“Scandi” Friday with Hot Pickled Herrings and a Dill Pickle Potato Salad Recipe

You can make this potato salad recipe whether you have (or want) herrings or not, as it is almost a meal in itself and is fabulous when served alongside smoked sausage, cold cuts, ham and all types of charcuterie.It’s perfect as an accompaniment with fish and seafood, and packs well for picnics and lunch boxes. The “dressing” in the potato salad is a mixture of Mayonnaise de Dijon and a tablespoon of dill pickle liquor – theliquormakes a loose mayonnaise dressing that is lighter and cleaner in taste and texture. I LOVE the combination of chives, dill and parsley, and make sure you use white pepper for a real “Scandi” flavour too.

“Scandi” Friday with Hot Pickled Herrings and a Dill Pickle Potato Salad Recipe

Hot Pickled Herrings

Print recipe

Serves	2 to 4, depending on how it is served
Prep time	5 minutes
Cook time	15 minutes
Total time	20 minutes
Allergy	Fish
Meal type	Appetizer, Lunch, Side Dish, Snack, Starter
Misc	Pre-preparable, Serve Cold, Serve Hot
Occasion	Casual Party, Christmas, Easter, Formal Party
Region	Swedish
By author	Karen S Burns-Booth

A lovely sweet, hot pickled herring recipe; the herrings can also be served cold when cooked this way, but they are delicious when served warm with potato salad, boiled eggs, sliced onions, herbs and dill pickles.

Ingredients

herring fillets (4 fillets, weighing about 300g to 400g, will be suitable for this amount of liquor)
150mls dry white wine
150mls water
2 tablespoons white wine vinegar (or white distilled pickling vinegar)
juice of 1 lemon (and then squeezed lemon cut into wedges)
1 tablespoon of sugar
1/2 red onion, peeled and sliced into rings
2 bay leaves
1/2 teaspoon white peppercorns
1/2 teaspoon coriander seeds
1 teaspoon sea salt

Note

A lovely hot, sweet pickled herring recipe; the herrings can also be served cold when cooked this way, but they are delicious when served warm with potato salad, boiled eggs, sliced onions, herbs and dill pickles.

Directions

Step 1	Place all of the pickling ingredients into a saucepan with a tight fitting lid, except the herring fillets, and bring to the boil, stirring all the time to dissolve the sugar.
Step 2	Turn the heat down and then add the herring fillets, put the lid on the saucepan and simmer gently over a low heat for 8 to 10 minutes. Then turn the heat off and allow the herrings to sit in the pan for 2 to 4 minutes.
Step 3	Drain the fish and serve them hot with potato salad. Or, allow them cool in the cooking liquor, drain them, and serve them cold as part of a buffet or with bread and butter. They can be kept in the cooking liquor for up to 2 days for a stronger pickled flavour.

Scandinavian Potato Salad with Dill Pickles and Eggs

Print recipe

Serves	2 to 4, depending on how it is served
Prep time	5 minutes
Cook time	10 minutes
Total time	15 minutes
Allergy	Egg
Dietary	Vegetarian
Meal type	Appetizer, Lunch, Salad, Side Dish, Snack, Starter
Misc	Pre-preparable, Serve Cold
Occasion	Barbecue, Casual Party, Christmas, Easter, Formal Party
Region	Swedish
By author	Karen S Burns-Booth

A delicious Scandinavian inspired potato salad with dill pickles, red onions and boiled eggs - this salad is perfect when served with fish, seafood, cold cuts and charcuterie, especially picked and soused herrings. Serves 2 as a main meal and 4 as a starter or as an accompaniment. (Although I have called this is a Scandinavian potato salad, this type of salad is popular in Poland, Holland, Germany, Russia and France. Perfect for picnics and lunch boxes too.)

Ingredients

450g new potatoes (scrubbed with skin on, chopped into small chunks)
fresh dill, finely chopped
fresh parsley, finely chopped
fresh chives, finely chopped
1/2 red onion (peeled and cut into very thin rings)
6 large dill pickles, sliced or diced (gherkins or 12 cornichons)
2 large free-range eggs (hard boiled, and cut into quarters)
3 tablespoons mustard mayonnaise (mayonnaise de Dijon, mixed with 1 tablespoon of dill pickle juice)
salt and white pepper

Note

Directions

Step 1	Boil the potatoes until they are soft but still have a bite to them. (For about 8 to 10 minutes)
Step 2	Drain the potatoes and allow to cool.
Step 3	Mix the mayonnaise with the dill pickle liquor and then fold in the chopped herbs.
Step 4	Add the herb mayonnaise to the cooked and cooled potatoes, and mix through gently before adding the diced dill peppers. Spoon the potatoes into a serving bowl and garnish with the quartered eggs and onion rings. If slicing the dill peppers, push them in to the potato salad now, as seen in the photos.
Step 5	Garnish with more dill, parsley and chives and serve as an accompaniment to fish and seafood, as well as cold cut meats and charcuterie.
Step 6	Serving suggestions: Sit some cooled soused or pickled herrings on top of the potato salad for a Scandinavian style fish salad. Or, add chopped smoked sausage and ham to the salad.

Scandinavian Potato Salad with Dill Pickles and Eggs

“Scandi” Friday with Hot Pickled Herrings and a Dill Pickle Potato Salad Recipe

I am also entering this into my ownHerbs onSaturdayChallengeas it is packed with fresh herbs!

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"Scandi" Friday with Hot Pickled Herrings and a Dill Pickle Potato Salad Recipe (2024)